The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Carrot, Chili, Garlic, Green Beans, Oil, Onion, Squid, Tomato, Turmeric
Description:
A classic Malaysian weeknight dinner, this Turmeric & Garlic Fried Squid is the definition of fast food, done right. For lovers of seafood and authentic garlic flavour, this dish delivers a vibrant, aromatic, and spicy kick that’s ready in a flash. It’s a simple, sizzling stir-fry that will transport your taste buds straight to a bustling Kuala Lumpur market.
From the Amazon’s Heart: A Zesty Garlic & Cocona Hot Sauce (Ají de Cocona)
Ingredients:
Instructions:
1. Prepare the Cocona
Peel the coconas, cut them into small cubes, and set aside. Be sure to reserve any juice that comes out during chopping.
2. Chop the Aromatics
Finely chop the ají charapita peppers and the sachaculantro (or cilantro). Mince the garlic clove.
3. Combine
In a bowl, combine the diced cocona, the reserved cocona juice, and the lime juice.
4. Mix and Season
Add the chopped ají charapita, sachaculantro, minced garlic, and diced red onion to the bowl. Season with salt to your liking and stir everything together until well combined.
5. Serve
Let the flavors meld for a few minutes before serving. This sauce is an excellent accompaniment for grilled meats and fish, or traditional jungle dishes like tacacho.
Deep in the Peruvian Amazon grows a unique, tangy fruit called cocona. This recipe transforms it into a vibrant, fresh hot sauce where its natural acidity is punched up with garlic and the fruity heat of charapita chiles. It's a taste of the jungle, perfect for spooning over grilled fish, chicken, or anything that needs a bright, garlicky kick.
The Emerald Fire of the Caucasus: Georgian Green Ajika
Ingredients:
Instructions:
1. Prepare the Ingredients
Wash the green peppers and all fresh herbs thoroughly and let them dry completely, ideally overnight, to remove excess moisture. When you're ready to make the ajika, put on gloves to protect your hands from the chili oils. Remove the stems from the peppers. For a milder paste, you can remove the seeds, but for a traditional hot ajika, leave them in.
2. Combine and Grind
Using a meat grinder or a powerful food processor, process the peppers, peeled garlic cloves, cilantro, parsley, and celery leaves until you have a fairly uniform, textured paste.
3. Season and Mix
Transfer the paste to a large non-reactive bowl. Add the ground coriander, blue fenugreek, and a generous amount of salt. Mix everything together thoroughly with your hands (still wearing gloves) until all the spices are evenly distributed.
4. Store
Pack the finished green ajika into clean, sterilized glass jars. Store it in the refrigerator. The salt acts as a preservative, allowing it to be kept for several weeks or even months in a cool place.
Discover Georgia's best-kept secret! This vibrant, no-cook green Ajika paste from the Garlic Shop blends fresh chiles, heaps of garlic, and fragrant herbs into a fiery condiment. Perfect for adding a zesty, garlicky kick to any meal, from soups and stews to a simple spread on bread.
From Arequipa’s Fiery Heart: Peru’s Garlicky Stuffed Rocoto Peppers (Rocoto Relleno)
Ingredients:
Instructions:
1. Prepare the Rocotos
Wearing gloves is highly recommended for this step. Cut the tops off the rocotos, reserving them as little "hats". Carefully scoop out all the seeds and white veins with a small spoon. In a large pot, place the cleaned rocotos in cold water with a tablespoon of salt and a tablespoon of sugar. Bring to a boil and cook for 3-5 minutes. Drain the water and repeat this boiling process two more times, using fresh water, salt, and sugar each time. This crucial step tames the intense heat of the peppers. After the final boil, drain and set aside.
2. Cook the Filling
Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onions and minced garlic, and sauté until the onion is soft and translucent. Stir in the ají panca paste and cook for another two minutes until fragrant. Add the ground beef and pork, breaking it up with a spoon, and cook until browned.
3. Combine the Filling
Stir the ground peanuts, olives, raisins, chopped hard-boiled eggs, and oregano into the meat mixture. Season generously with salt and pepper. Cook for another 5 minutes to allow the flavors to meld, then remove from the heat.
4. Stuff and Bake
Preheat your oven to 350°F (180°C). Arrange the hollowed-out rocotos snugly in a baking dish. Spoon the garlic and meat filling into each pepper until full. Place a thick slice of queso fresco on top of the filling in each pepper.
5. Prepare the Custard and Bake
In a separate bowl, whisk together the evaporated milk and the two fresh eggs. Pour this mixture over and around the stuffed rocotos in the baking dish. Place the reserved rocoto "hats" on top of each pepper. Bake for 20-30 minutes, or until the filling is heated through and the cheese is melted and bubbly. Serve immediately, often accompanied by potato pastel.
Discover a treasure from Arequipa, Peru, where spicy rocoto peppers are filled with a rich, garlicky beef mixture and topped with melted cheese. This show-stopping dish is a true celebration of bold Peruvian flavors, perfect for adventurous garlic lovers.
From the Hills of Imereti: A Zesty Garlic & Bladdernut Sprout Salad (Jonjoli Salati)
Ingredients:
Instructions:
1. Rinse and Drain
Open the jar of jonjoli and pour it into a colander. Rinse the sprouts thoroughly under cold running water to remove the excess brine and salt. Gently squeeze out as much water as you can and place them in a mixing bowl.
2. Combine Ingredients
To the bowl with the jonjoli, add the thinly sliced red onion, minced garlic, chopped cilantro, and chopped dill.
3. Dress the Salad
Drizzle the sunflower oil and white wine vinegar over the ingredients.
4. Toss and Rest
Gently toss everything together until well combined. Let the salad stand for at least 10 minutes to allow the flavors to meld.
5. Serve
Taste and season with a little black pepper. Add salt only if necessary. This salad is best served cool and pairs wonderfully with fresh bread, boiled potatoes, or rich bean dishes.
Discover a truly unique taste of the Caucasus with Jonjoli, the pickled flower buds of the native bladdernut tree. While delicious on its own, the western Georgian region of Imereti adds a special, pungent twist. This simple, no-cook salad combines the floral, caper-like crunch of jonjoli with a zesty dressing of fresh herbs, sunflower oil, and a healthy dose of garlic for a uniquely Georgian appetizer that's sure to intrigue your palate.
From the Heart of Peru: Aromatic Cilantro & Garlic Beef Stew (Seco de Res)
Ingredients:
Beef, Cilantro, Comfort Food, Garlic, Hearty, Main Course, One-Pot, Peruvian, Spicy, Stew
Instructions:
1. Prepare the Cilantro Base
In a blender, combine the cilantro leaves with about 1/2 cup of the beef broth or water. Blend until you have a smooth, vibrant green liquid. Set aside.
2. Sear the Beef
Pat the beef cubes dry and season generously with salt, pepper, and cumin. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Do not overcrowd the pot. Remove the seared beef and set it aside.
3. Build the Aderezo
In the same pot, lower the heat to medium and add the chopped red onion. Sauté for about 8 minutes until soft and translucent. Add the minced garlic, ají amarillo paste, and optional ají panca paste. Cook for another 3-5 minutes, stirring constantly, until the mixture is fragrant and deep in color.
4. Combine and Simmer
Pour the blended cilantro mixture into the pot and bring it to a boil, stirring to scrape up any browned bits from the bottom. Return the seared beef and any accumulated juices to the pot. Add the beer (or chicha de jora) and the remaining beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the beef is becoming tender.
5. Add Vegetables
Add the quartered potatoes and sliced carrots to the stew. Continue to simmer, covered, for another 30-40 minutes until the vegetables are tender and the beef is fall-apart soft.
6. Finish the Stew
Stir in the green peas during the last 5 minutes of cooking. Taste and adjust the seasoning with salt and pepper if needed. Let the stew rest for about 10 minutes before serving.
7. Serve
Serve the Seco de Res hot, accompanied by fluffy white rice and a fresh, zesty salsa criolla on the side.
Discover the soul of Peruvian cooking with Seco de Res, a hearty and aromatic beef stew. This dish gets its signature green color and incredible flavor from a generous base of blended cilantro, garlic, and aji amarillo chile paste. Slow-simmered until the beef is fall-apart tender, it's a garlic-forward comfort food classic perfect for any family meal.
From the Streets of Lima: Crispy Peruvian Garlic Fried Chicken (Chicharrón de Pollo)
Ingredients:
Instructions:
1. Marinate the Chicken
In a large bowl, combine the minced garlic, mustard, white vinegar, ginger, oregano, cumin, salt, and pepper. Mix well to create the marinade. Add the chicken pieces to the bowl and ensure each piece is thoroughly coated. Cover and let it marinate for at least 30 minutes in the refrigerator.
2. Set up Breading Station
Prepare three separate shallow dishes. Place the flour in the first, the beaten eggs in the second, and the breadcrumbs or cornstarch in the third.
3. Bread the Chicken
Take each marinated chicken piece, dredge it first in the flour, then dip it into the beaten eggs, and finally coat it completely with the breadcrumbs. Shake off any excess. Place the breaded chicken on a clean plate.
4. Fry the Chicken
Heat a generous amount of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. The oil should be hot enough for the chicken to sizzle upon contact. Carefully place the chicken pieces into the hot oil, being sure not to overcrowd the pan.
5. Cook to Perfection
Fry the chicken for about 5-7 minutes, turning occasionally, until it is golden brown, crispy, and cooked through. The exact time will depend on the thickness of your chicken pieces.
6. Drain and Serve
Remove the cooked chicken from the skillet using a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain any excess oil. Serve hot with lime wedges and your favorite Peruvian sauces like aji verde or salsa criolla.
A beloved classic from Peru, Chicharrón de Pollo is the ultimate crispy chicken experience. This recipe features chicken pieces marinated in a potent blend of garlic, vinegar, and spices, then fried to a perfect golden-brown. It's a simple, crowd-pleasing dish that brings the irresistible flavors of a Peruvian 'chicharronería' right into your kitchen.
